Braised Chicken with Scrambled Eggs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,378 cal. | (66 %) | ||
| Protein | 137.82 g | (141 %) | ||
| Fat | 58.72 g | (51 %) | ||
| Carbohydrates | 63.15 g | (42 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.97 g | (13 %) |
| Vitamin A | 394.04 mg | (49,255 %) | ||
| Vitamin D | 1.76 μg | (9 %) | ||
| Vitamin E | 5.38 mg | (45 %) | ||
| Vitamin B₁ | 0.36 mg | (36 %) | ||
| Vitamin B₂ | 0.94 mg | (85 %) | ||
| Niacin | 59.19 mg | (493 %) | ||
| Vitamin B₆ | 2.17 mg | (155 %) | ||
| Folate | 98.8 μg | (33 %) | ||
| Pantothenic acid | 4.71 mg | (79 %) | ||
| Biotin | 5 μg | (11 %) | ||
| Vitamin B₁₂ | 2.43 μg | (81 %) | ||
| Vitamin C | 25.31 mg | (27 %) | ||
| Potassium | 1,623.66 mg | (41 %) | ||
| Calcium | 120.48 mg | (12 %) | ||
| Magnesium | 136.84 mg | (46 %) | ||
| Iron | 9.84 mg | (66 %) | ||
| Iodine | 52.8 μg | (26 %) | ||
| Zinc | 7.88 mg | (99 %) | ||
| Saturated fatty acids | 16.89 g | |||
| Cholesterol | 571.33 mg |
Ingredients
- Ingredients
- 1 Roasted Chicken
- 4 unpeeled shrimp
- 500 grams Tomatoes
- 250 grams button Mushroom
- 200 grams small shallots
- 2 Tbsps finely chopped parsley
- ½ bunch Basil (leaves)
- 2 garlic cloves
- lemons (juiced)
- 125 milliliters dry white wine
- 125 milliliters Chicken broth
- 4 Tbsps olive oil
- 2 Tbsps butter
- salt
- freshly ground peppers
- 4 eggs
- 1 Tbsp butter
- 4 slices Baguette
Preparation steps
Cut the poularde into 6 parts, rub with salt and pepper and brown in a roasting pan in hot olive about 10 minutes. Remove the breasts and set aside.
Cut an "x" on the bottoms of the tomatoes, blanch for a few seconds, rinse with cold water, peel, quarter, remove the seeds, coarsely chop and add to the poulard. Deglaze with wine and broth, add the pressed garlic simmer, covered, about 40 minutes.
Meanwhile, trim the mushrooms, and halve if necessary.
Peel shallots and sauté in 1 tablespoon hot butter with the mushrooms, season with 2 tablespoons of lemon juice, salt and pepper and simmer approximately 8 minutes.
Remove the cooked poulard pieces, boil the sauce until thickened and season.
Add the poularde pieces with the breasts to the sauce, stir in the mushrooms and heat. Bring the remaining lemon juice with 125 ml water to a boil, add the shrimp and simmer 10 minutes. Toast the baguette slices, and cut in half diagonally.
Cook the eggs in butter until scrambled and season with salt and pepper.
Arrange the chicken ragout with prawns, scrambled eggs and toast on a platter and serve sprinkled with basil.
